Polenta Squares with Raw Corn and Blueberry Relish

- ¾ cup whole milk or nut milk, such as almond milk
- 1 clove garlic, minced
- 1 cup water
- ¾ cup polenta
- ½ teaspoon dried Mexican oregano
- Sea salt and freshly ground pepper
- ¼ cup freshly grated Parmesan cheese
- 2 ears of corn
- 1¼ cups blueberries
- 2 tablespoons finely chopped fresh oregano or fresh cilantro
- 2 teaspoons rice wine vinegar
- 2 teaspoons extra-virgin olive oil, plus more for the pan
- 1 jalapeño chile, stemmed, seeded, and diced
Instructions:
The corn is used raw here, so find the freshest cobs you can.
- Preheat the oven to 425°F. Lightly oil an 8-inch-square glass or ceramic baking dish.
- In a saucepan, combine the milk, garlic, and water and bring to a boil over medium-high heat. Add the polenta and dried oregano, turn the heat to low, and cook, stirring occasionally, until the polenta is thick and has lost its grittiness, about 10 minutes. Season generously with salt and pepper and stir in the Parmesan. Pour the polenta into the prepared baking dish and bake until the top is golden brown, 40 to 45 minutes. Set aside to cool.
- Using a sharp knife, cut the kernels from both corn cobs and put the kernels in a mixing bowl. Cut half of the blueberries in half, leaving the rest intact. Add the blueberries to the corn along with the fresh oregano, rice vinegar, olive oil, jalapeño, and a pinch or two of salt and stir to combine.
- Cut the cooled polenta into nine squares and serve with the corn mixture on the side, or top each square with a heaping spoonful of the corn mixture and serve.